A shortbread or biscotti cookie, on the other hand, won’t ever be soft, because it lacks those magic, moisture-retaining elements. I would suggest finding a recipe for soft or chewy cookies and make that for your children. LOL.. I tend to use cook and serve, but I have used instant as well and have not noticed a difference in texture or baking. Our cookies have to be delivered at 9 in the morning. Hi Cholee, Thanks for a great article. When making cookies, especially chocolate chip I add a packet of vanilla cook and serve Jell-o brand pudding mix. Now following. Soft, melted, cold, and room temperature all have different meanings and the temperature of the butter will make a difference in your end result. The next time you’re baking a batch of cookies, try scooping the dough into tall mounds instead of flattening them on the baking sheet. Keeping cookies soft 101 You can’t completely prevent moisture loss from happening, so all cookies will turn stale eventually. Hope this helps! I love the non-stick feature, as well as the one "high" side that is great for gripping. Personally I have a different baking sheet for my cookies than I do for making other meals. Cholee Clay (author) from Wisconsin on January 14, 2012: Hope some of these tips will help you out tammyswallow. You could try storing them in an airtight container with a slice of bread and see if they soften up at all after a day. Whatever moisture is left in the cookies is always in a state of evaporation. Use shortening instead of butter. If you are having troubles with your cookies not retaining their shape, try lowering the amounts of sugar or baking soda. This knowledge is the fundamental corner stone for creating soft cookies. They go from soft to hard because they start to dry out, and it begins as soon as you pull them from the oven. The extra wrapping will keep the cookies from getting freezer burn and absorbing any freezer smells from other foods. Question: What can I add to my chocolate chip cookie dough to make them soft and chewy? The window for a soft, heavenly cookie is fleeting—you bite into the same cookie the next day and it’s probably already on its way to hard and stale. If you don't have an air tight container, adding a slice of bread will help keep them soft. The edges should be golden. It is important to read the recipe and recognize what type of butter/shortening the recipe is asking for. Just make sure you don’t go overboard—too much bread will actually turn your baked goods to mush. I KNEW there was some reasons why my cookies weren't so fluffy ever since I left my parents house! • After baking, all cookie varieties will keep for three months in the freezer. I've owned these pans for over 5 years and I would not trade them for anything! I've been making cookies for years...I must say that I've learned so much reading these tips!!! Lower temperatures cause longer bake times which will likely dry out your cookies. The little air that flows through keeps these cookies crispy and just like the day you made them. Simply bring the cookies to room temperature and enjoy. When the bread becomes completely stale remove it and add a new slice. Assuming your flour has been kept in an airtight container it should still be good. Finally, cookies will also flatten if placed and baked on hot cookie sheets. The amount of pudding mix that is added has not altered the texture of my dough. I've used instant pudding mix to make cupcakes more moist; had never thought of putting them in chocolate chip cookies! Using cold butter and fats will also help to keep the original shape. Step 4: How to store cookies. The bread will turn hard while your cookies stay soft and chewy. Thanks for the cookie sheet recommendation! If they are flat the dough likely needs more flour (or you could have added to much butter). However, all cookies will benefit greatly from cooling completely before being stored in any way. Cookie jars and other containers that allow air in will make the cookies turn hard. If your cookies look like the first one in the above picture, it’s probably … I had not thought about substituting more brown sugar for white sugar for moister cookies...will certainly apply that next time I bake cookies! Recipes for sugar cookie cutouts often call for baking until the edges are firm or set. Before you freak out! Whether they’re soft, chewy sugar cookies or crisp, decorated cookies, follow a few tricks to package and preserve every type. Most of us deliver more then one kind of cookie Most of us are up all night baking. Thanks for a very helpful article. This is wonderful and helpful! Different ingredients carry different results and knowing these results will help ensure you are preparing the best possible end product. Isn’t there a way to make the moment last? Cholee Clay (author) from Wisconsin on October 08, 2017: Hi Lisa, I’m afraid without looking at the actual recipe I can’t tell you how to substitute or change the recipe. I actually have two sets, four pans total and I use every single one of them. I have also added a few teaspoons of milk and that has worked out well for me. Make sure these ingredients are top notch and at their freshest. However, they get hard within a week. Tired of your cookies coming out crispy on the bottom and gooey or uncooked on top? I have then thrown the butter in the microwave to "soften" it, aka: melt … I've used instant pudding mix in cakes but not cook and serve. My problem with the softened butter part of the recipe, is I never plan ahead enough to have the butter sitting on the counter to soften. You can add a little bit more of any liquid, but I would stick to what is in the recipe. Answer: I have frequently used pudding with store-bought cookie mixes. If the dough is already dry, the cookies are going to be dry as well. They’ll bake up with a softer center where the dough is thicker, which will keep them chewy for longer. When the dough has the right texture and moisture you know you have mixed the ingredients in the way they need to be to produce the best quality cookie. I found a cookie recipe that doesn't call for butter, margarine, shortening at all. Because if you add just a tablespoon to your recipe, it will give you a cookie with a crisp edge and chewy center—that will stay that way for longer. The problem could be not enough butter. From sunken sponge to disastrous biscuits, we have the answers to every flour-based problem. The extra brown sugar will help make the cookie softer and more chewy. Watch for a darkening of a crumb topping. Maybe they've completely flattened out, turned brown, and crunchier than you would have liked. If that is the case, a jello packet would probably not be enough to make them softer. 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